Sorry for the lack of posts everyone! Been really busy with uni work and accompanying family and friends who have been visiting non-stop for the past 2 months and it has been awesome! (: But keeping them company means less time to cook and bake in the kitchen. Till now! So I do apologise but thank you for still reading my blog! Really honoured (:
So it’s the semester break now and I’ve got alot more time on my hands and I have to say, it feels really good to be back in the kitchen coming up with new dishes to try! Absolutely loving it!
So today I decided to make a dessert that I have always loved having at buffets : bread and butter pudding, but with a small twist! I used croissants instead of bread. Who could resist croissants huh? I definitely can’t!
I added chocolate and raisins and a little cowboy shot liquor to give it the additional kick! hahas. The mr and his sister loved it, which made me even happier! (: Always nice to know what people think about it after they’ve tried it. Almost like having food critics in your restaurant, and waiting for their review on the papers or their blogs. haha. Although I am my toughest critic, always good to know what other people think too!
I had extra yolks in my custard as I’m aging my egg whites for another shot at making macarons. (fingers crossed!) so my custard is extra thick and heavy which I actually prefer! Not too bad for my first try I think! hehe With such a heavy custard, we only need to have a little to be full! So it is a good thing too! trying to watch the waistline haha
So here’s the recipe, hope you will enjoy it as much as we did!
3 crossiants (medium in size)
20g unsalted butter
20g dark choc chips
zest of 1/2 an orange
3 tbs cowboy shot liquor
3 egg yolks
1 tsp vanilla paste
my egg had a double yolk! was so super excited and amused haha
1) Tear the croissants into smaller pieces and fit them into the baking pan (a deep dish is best)
2) Cut the butter into small pieces and place then in between the croissant pieces. Top the croissants with the chocolate chips and raisins.
3) To make the custard, mix the cream, milk, orange zest and vanilla in a bowl. In a separate bowl, beat the egg, egg yolks and sugar till well combined and mix it into the cream mixture. Stir until well combined.
4) Pour the custard over the croissants and let it sit on the bench for 10 mins while pre-heating the oven at 180 degrees celcius.
5) Bake for 20 mins until golden brown. You can eat it really hot, or have it warm (the way I like to have mine!)
on a side note : I found the cutest stamp from the Sunday markets along St Kilda beach! (:
Absolutely loving it! (:
ps: I’ve added this post on “Sweet as Sugar Cookies” sweet treat linky party! Head over to see much more yummy sweet treats! (: